Coat the bottom of a large, nonstick Dutch oven with olive oil cooking spray. Add the onion, garlic, carrots, zucchini, bell pepper, and corn. Cook over medium heat, stirring often, until the vegetables are softened, 7-10 minutes. Do not allow the vegetables to brown. Add the tomatoes with their juices to the pot; stir in the tomato puree.

Bring to a boil, reduce the heat to medium-low, partially cover, and simmer for 20 minutes.

Meanwhile, coat a large nonstick skillet with nonstick spray. Crumble the sausage into the pan and cook over medium heat, stirring to break up any large clumps of meat, until the sausage is cooked through with no traces of pink, about 10 minutes. Drain on paper towels. Add the sausage to the vegetables in the Dutch oven.